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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Korean J. Food Sci. An. 2018;38:1101-1108
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e43
© 2018 Korean Society for Food Science of Animal Resources

Ji-Han Kim1, Ha-Jung Lee1, Dong-Min Shin1, Tae-Kyung Kim2, Young-Boong Kim2, and Yun-Sang Choi2,*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
Correspondence to: Yun-Sang Choi
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9387
Fax: +82-63-219-9076
E-mail: kcys0517@kfri.re.kr
Received September 20, 2018; Revised September 21, 2018; Accepted September 27, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.
Keywords : dry-aging, cooking, digestibility, beef, aggregation, hydrophobicity


October 2018, 38 (5)